Very Good muffin. I used 1/2 regular flour and 1/2 white whole wheat flour. I also only used 1/4 cup of oil and 1/4 cup apple sauce instead of the 1/2 cup of oil. I used 1/2 tsp of cinnamon instead of the 1 tsp of pumpkin pie spice.

Really yummy and quite easy to make. I peeled the rough bottom of the asparagus with a vegetable peeler. I used a combination of extra virgin olive oil and light smart balance margarine to get a great "buttery" taste. I added salt and pepper to it! Beautiful color!~

Great salad!!!! High up there with the crunch factor!!!! The dish was licked clean. I made some changes though... I used a mix or 1/2 green and 1/2 purple shredded cabbage. Added thinly sliced orange and bell peppers (just because they were already cut up and hanging out in my fridge). I added about 1 tbsp. of soy sauce to the dressing and decrease the oil from 1/2 cup veg. oil to 1/3 cup olive oil. I love the crunch factor in this salad!!!! Instead of the noodles, I used a handful of almonds, sesame seeds and dry edamame. I will make this again!

This totatly "WOWED" my guests!!!! I tried mimicking Carvel's Ice Cream Cakes - so I doubled the "crunch" part of the recipe. While still hot, I pressed some of the "crunchies" onto the bottom of the spring-form pan. Waited till that cooled. I spread low fat chocolate ice cream on top of the "crunchies" layer, Placed it in the freezer for about 30 minutes. I sprinkled another layer of "crunchies over the chocolate ice cream layer, and then spread thawed out low fat vanilla ice cream on top. Placed it back in the freezer for 20 minutes, and sprinkled the crunchies around the outer edge of the springform pan and some in the center of the vanilla ice cream. Back into the freezer. I had to let it sit out/thaw out for about 20 minutes before serving (a sharp knife dipped into hot water and wiped dry also assisted in the easy of cutting thru.) I will make this again when I have another large gathering. It was delicious and the crunchies added so much to the dessert!

These were ok. I would want to rate it 3 stars for taste - but gave it 4 stars for the ease of using applesauce and not having to peel-core-chop any apples. I reduced the oil and sugar a bit and found these tasted a little bit too salty. Would use half the amount of salt if i make these again. I prefer "Easy Apple Cinnamon Muffins" from this site - but it calls for more effort with the apples in that recipe.

This was very good! I increased the serving size to make 8+ servings. It was quick to make and a big hit! I used about 1/4 cup of oil inplace of the butter and the crumble topping remained crisp! I will be making this again!

My kids had a blast helping me make these! I let the cake cool. Then broke it up and placed it in my kitchen aid along with the container of Dunkin Hines chocolate frosting. The mixture was very sticky, but i wet my hands (kind of like the way I do it for meatballs) in order to shape the cake balls. I placed them on a cookie sheet and froze them for 2 hours. Each kid had a job. One placed the cake ball into the wok of melted chocolate, I swirled it around and took it our with 2 forks and the the other 3 kids took turns with the sprinkles. We had a lot of fun! I served the cake balls frozen and they were delicious!

This turned out really nice! I made this for my husbands birthday! I made a dunkin hines brownie crust on the bottom of the pans (I used one cake box to fill the bottom of 1x 8x8 square pan and one very large round spring-form pan) in order to keep the crust thin nd not to take away from the mousse, but not have it too thick. I used frozen strawberries - as it is not the season for fresh strawberries (and i made this recipe on a whim so didnt have them in the house...) I thought the mouse tasted a bit grainy. I prefer "Polly Welby's Excellent Chocolate Mousse" from this site which is quite similar to this mousse recipe, but less ingredients/less steps. I will make this again - but with the mousse recipe I prefer.

Very Good! Instead of getting another pot dirty - i just added about 1/2 tbsp. of corn starch to the marinade and let it cook with the salmon. It thickened up and was delicious. I cooked the salmon covered with tin foil and it came out very soft and moist.

This was very good - I made a couple of changes. I used olive oil instead of butter to saute the mushrooms. I used onions instead of green onions. At the end, i added both freshly chopped parsley and basil. It was very tasty.

This was delicious! I used Yellow Delicious Apples instead of pears (that's what I had on hand) - but I will try it next time with the Pears. I liked the nutmeg but my kids were unfamiliar with it and didn't like it. Next time I will just leave it out. This is VERY pretty and I love using Pomegranates when they are in season!